Idaho® Potato Dumpling with Goat Cheese and Shiitake Mushroom Ragout

Idaho® Potato Dumpling with Goat Cheese and Shiitake Mushroom Ragout

Source:
Norbert Bomm
Morrison Management Specialists
Atlanta GA

Yield: 12 servings

Ingredients:

Shiitake Mushroom Ragout (Yield 24 ounces):

Directions:

  1. Boil potatoes in lightly salted water until cooked through. Drain then press through a ricer into a medium-sized bowl. Add egg yolks, grits and flour. Season with salt, freshly ground black pepper and nutmeg and mix until smooth. Reserve.
  2. In a separate mixing bowl, combine walnuts, goat cheese and chives.
  3. Divide potato dough into 12 one and one-half ounce pieces. Flatten each piece by hand, into 2 1/2-inch rounds. Place 1 tablespoon walnut goat cheese mixture in center, wrap with dough and seal. Reserve.
  4. In a large stockpot of water, boil dumplings for 10 minutes. Using a slotted spoon, transfer 2 dumplings to plate. Cover with 2 ounces ragout. Garnish with bacon cracklings and chives and serve.
Shiitake Mushroom Ragout:
  1. In a medium-sized pot, saute onion and garlic in olive oil until translucent. Add mushrooms and saute until lightly browned. Add cream, reduce over a low simmer for 15 minutes. Season with salt and freshly ground black pepper and reserve, warm.